Stuffed Pepper Soup
Source of Recipe
Ivy House Bed & Breakfast
2 pounds of ground beef
* I envelope dry onion soup mix
* 1 can (28 ounces) diced tomatoes, undrained
* 1 can (28 ounces) tomato sauce
* 2 cups cooked white rice
* 2 cups chopped green peppers
* 2 beef bouillon cubes
* 1/4 cup packed brown sugar
* 4 Tables of cider vinegar
* 1 tea pepper (I use seasoned pepper for all my cooking)
In a large saucepan or Dutch Oven, brown beef and drain.
Add dry soup and stir.
Add remaining ingredients and bring to a boil.
Reduce heat cover and simmer for 30 to 40 minutes or until peppers are tender.
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